Its extremely frustrating for me to try to make a high hydration dough(70% hydration and sometimes enriched as well but I don’t know if enriched or not makes a difference for kneading), especially if I hand knead. I got a kitchen aid stand mixer for kneading and it’s still terrible because the mixer just seems to literally be mixing a gooey substance for 30 minutes instead of actually kneading. First, would a strong spiral mixer solve my issue? Second, I’ve tried stretch and fold but I think I do it wrong because the dough is just so sticky and it doesn’t seem to gain any structure at all, so please someone throughly explain the process of stretch and fold as detailed as possible without missing any factors. FYI, there’s no issue in my measurements because I have a precise 2 decimal gram scale to measure my ingredients and ensure accurate quantities of flour and water for accurate hydration level.